This is a perfect version of this holiday favorite -- don't bother looking anywhere else for your recipe. I agree with other reviewers that the double boiler is unnecessary -- just melt chips or broken-up bars in the microwave. PLEASE don't economize on this recipe -- Ghiradelli is a must to make this taste great -- no stuff labeled "white candy coating" here! When I make this, I mix everything except the M & M's with the white chocolate, then after it's mixed, add the candy. This keeps the candy from melting if the white chocolate is hot.

This is a perfect bread recipe ... very easy and delicious. I have made it in the bread machine and also just mixed up and kneaded myself. Works great both ways. The bread machine gives me a more tender crust but a less interesting texture; when I make my own loaves it has a crisper crust and a chewier texture. YMMV but it's great either way.

A perfect appetizer recipe ... foolproof and delicious. You can alter proportions (I did not have quite enough cream cheese and I added more salsa) and it is very forgiving.

I made this with a sirloin tip roast, added some carrots and garlic, but otherwise kept the recipe as written. It was very tender and moist and had a pleasant, slightly sweet flavor ... nobody I served it to even recognized the flavor of horseradish. I would give it a higher rating but for the fact that it was surprisingly mild, almost bland. If I make it again I think I will increase the horseradish and also run it under the broiler for a few minutes at the end.

I have made this recipe for years, and everyone always loves it. A couple of tips: I tried fat-free thousand island dressing a couple of times but it always separated at high heat and made the sauce runny, so now I just stick with the regular. I also use deli sauerkraut instead of canned because it tastes much less acidic and has better texture.

This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for grits because they were the same thing. They're not! (I'm a southerner). It's true that both are made from corn but they are ground and processed completely differently and often made from different parts of the corn kernel. Supermarket cornmeal is much more finely ground; boiling it up will basically give you polenta. It's good, but that's not what the recipe calls for. Grits are much more coarsely ground and have a distinctive chewiness when cooked.

This is a wonderful stew. I have made it with all kinds of seafood mixes and it always turns out delicious. I usually use clam juice instead of fish stock as I don't have the fish stock readily available. I have also tried it on occasion without the coconot milk; it is not traditional but it gives it a lighter, almost Mexican flavor and is quite good as well.

This was delicious ... I took it to a pot-luck and it flew off the table. A couple of suggestions: one, both the pepperoni and salami have a lot of fat, making the strombolis a little on the greasy side. I think you could reduce the amounts of each of those meats without hurting the taste. I also included roasted bell peppers on one of my loaves; they were a great addition and gave it a more "grown-up" taste. Excellent recipe!

This is both delicious and super easy to make ... a real winner. You can cut down on the amount of sugar without harming the taste; I started with 1/2 cup and added a tablespoon and found it plenty sweet enough.